RECIPES: Recipe Details

Pink Peppercorn Burgers, Goat Cheese & Homemade Arugula Pesto

I enjoy using home grown ingredients, when possible. The arugula is from my garden. The pink peppercorns add a touch of sweetness to the patty; an almost "what is that interesting flavor?" The goat cheese adds a nice tangy flavor. Happy eating!

ïƒž Preheat a gas grill to medium high heat or prepare a medium-hot fire in a charcoal grill with cover. ïƒž To make the arugula pesto: In a small food processor, combine the arugula, nuts, garlic, cheese, salt and pepper, and process on high until arugula is finely chopped. With the machine running, add the oil in a steady steam and process until smooth. ïƒž To make the patties: Combine the ground chuck, pink peppercorns, and garlic, but handle the meat mixture as little as possible to avoid compacting it. Divide the meat mixture into 6 equal portions and form portions into patties to fit the rolls. Using all the salt, sprinkle salt on both sides of the patties. ïƒž Brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes. Turn the patties and continue to grill until done to preference, about 4 minutes longer for rare. During last 1 minute of grilling, place cheese on top of patties and close grill to allow to melt. Remove patties to upper rack, off heat, to keep warm. Brush the oil on each cut side of the rolls and place rolls, cut side down, onto the outer edges of grill rack to toast lightly. ïƒž To assemble the burgers, place 1/6th of the Arugula Pesto over the cut side of the roll top. On each roll bottom, place a patty, top with a slice of yellow tomato and frisee. Add the roll tops and serve. Makes 6 burgers.

Comments

For fun, we'll stuff the patties with the goat cheese! Since we like our patties rare, the goat cheese usually does not get melted (it barely gets warm), so it retains its nice tangy goat cheese flavor and texture.